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Peruvian Chicken with Aji Verde

Savory Peruvian Chicken with Aji Verde for Effortless Dinners

This Juicy Peruvian Chicken with Aji Verde is a flavorful experience perfect for any dinner occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peruvian Chicken with Aji Verde Ingredients
  • 1 whole Chicken or Bone-in Chicken Pieces Boneless, skinless thighs can be used for quicker cooking.
  • ¼ cup Olive Oil Can substitute with avocado oil.
  • 2 limes Fresh Lime Juice Lemon juice may be used as a substitute.
  • 4 cloves Garlic (minced) Garlic powder can be used if fresh is unavailable.
  • 2 teaspoons Ground Cumin Coriander complements but is not a direct substitute.
  • 1 tablespoon Smoked Paprika Regular paprika plus a few drops of liquid smoke can work as a substitute.
  • 1 tablespoon Dried Oregano Fresh oregano can be used; adjust quantity to taste.
  • to taste Salt and Black Pepper Kosher salt is recommended.
  • 1 cup Fresh Cilantro Parsley can be used as a substitute.
  • 1-2 Jalapeños or Serrano Peppers Adjust for spice level by removing seeds.
  • ½ cup Mayonnaise Greek yogurt can serve as a lighter alternative.
  • ⅓ cup Cotija or Parmesan Cheese Nutritional yeast can replace for a dairy-free option.

Equipment

  • Mixing Bowl
  • Blender
  • Roasting pan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a mixing bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper until smooth.
  2. Marinate the Chicken: Place the chicken into a large bag or dish, pouring the marinade over it. Ensure it's coated and refrigerate for at least 2 hours or overnight.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a roasting pan for easy cleanup.
  4. Roast the Chicken: Place the marinated chicken in the pan and roast for 45 to 60 minutes, checking for an internal temperature of 165°F (74°C).
  5. Blend the Aji Verde: In a blender, combine cilantro, jalapeños, minced garlic, mayonnaise, lime juice, olive oil, and Cotija cheese. Blend until smooth.
  6. Rest and Serve: After roasting, let the chicken rest for 10 minutes before slicing. Serve with Aji Verde sauce.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Marinate overnight for best flavor. Adjust spice levels in Aji Verde as needed.

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